|Rice||1 Cup (16 tbs)|
|Olive oil||1 Tablespoon|
|Garlic||5 Clove (25 gm), chopped|
|Mustard powder||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Tomatoes||2 Medium, finely chopped|
|Onion||1 Large, finely chopped|
|Defatted chicken stock||2 Cup (32 tbs)|
Heat oven to 150°C (300°F).
Wash rice and soak in water for 15 minutes.
Combine oil, garlic, mustard, salt and pepper in a small bowl and beat till well blended.
Stir in tomatoes and set aside.
Melt butter in a non-stick pan over moderate heat.
Add onion and saute till honey-coloured.
Drain rice and add to pan with tomato mixture and stock.
Bring to boil, lower heat and cook till rice is tender but grains remain separate.
Divide rice into 4 small dishes, hollow out the centre and break an egg in the centre of each hollow.
Sprinkle a pinch of salt over each egg and bake till eggs are set but soft.
Serve hot with a mixed vegetable salad.